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Ingredients
Serves: 6

1 tablespoon olive oil

1 onion, coarsely chopped

1 garlic clove, chopped

3 red peppers, sliced

1 fresh red chilli, finely chopped

300ml chicken or vegetable stock

300ml passata or sieved tomatoes

Salt and pepper

To garnish

Plain yogurt

Fresh basil leaves

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MethodPrep:15min › Cook:20min › Ready in:35min

Heat the oil in a saucepan over low heat; stir in onion and garlic and cook gently until softened, about 5 minutes. Stir in the pepper slices and diced chilli pepper and cook for a further 5 minutes, stirring every now and again. Pour in the stock and remove from the heat.

Puree the soup in a food processor or blender. Return the soup to the saucepan and stir in the passata or sieved tomatoes. Season to taste and serve with a dollop of plain yogurt and fresh basil leaves.

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Reviews & ratingsAverage global rating:

(5)

Reviews in English (5)

Very easy recipe, I sieved the tomatoes (tinned) and left the peppers chopped small. Makes a lovely chunky soup, and the chilli makes it more interesting. I didn't use the basil or the yoghurt, but it was fine without.
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16 Sep 2012